Moussaka with Lamb Recipe

Ingredients:

• 1 eggplant, thinly sliced
• 1 tbsp. salt
• 1 lb. ground lamb
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. ground cinnamon
• ½ tsp. ground allspice
• 1 tbsp. tomato paste
• 1 can crushed tomatoes (14 oz.)
• ½ cup red wine
• 3 tbsp. olive oil
• Black pepper, to taste
• For the Béchamel Sauce:
• 4 tbsp. unsalted butter
• 4 tbsp. flour
• 2 cups whole milk
• 1 tsp. freshly grated nutmeg
• 1 tsp. salt
• 2 egg yolks

Instructions:

1. Preheat the oven to 400°F.
2. Arrange the eggplant slices in a single layer on a baking sheet and sprinkle with salt. Let sit for 10 minutes, then pat them dry with paper towels.
3. Warm the olive oil in a large skillet over medium heat. Add the lamb and cook, stirring, for 5 minutes, until browned. Add the onion and garlic and cook for another 3-4 minutes, until softened.
4. Stir in the oregano, cinnamon, allspice, tomato paste, crushed tomatoes, and red wine. Season with black pepper, to taste.
5. Simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened.
6. Meanwhile, make the béchamel sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 2-3 minutes, until the mixture is smooth and bubbly. Slowly add the milk, whisking constantly, and simmer until the sauce has thickened, about 5-7 minutes. Season with nutmeg and salt.
7. Remove the lamb sauce from the heat and stir in the egg yolks.
8. Spread a thin layer of the lamb sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of eggplant slices over the sauce, then repeat with the remaining lamb sauce and eggplant.
9. Pour the béchamel sauce over the top of the moussaka and smooth with a spatula.
10. Bake for 45-50 minutes, until the top is golden and bubbly. Let it cool for a few minutes before serving.

Serving Suggestions:

Enjoy this delicious moussaka recipe with a side salad, crusty bread, and a glass of dry red wine.

Verdict:

This moussaka recipe is a must-try for anyone who loves Mediterranean cuisine. The combination of ground lamb, eggplant, and béchamel sauce creates a mouthwatering flavor that will leave you wanting more.